Feeds:
Posts
Comments

Archive for the ‘cakes’ Category

I’m still trying to work my way through a boatload of apples I picked a few weeks ago. Applesauce, cakes, fritters. A pie once or twice. These things are making a dent but I have to keep going. I’m not sure how many times I can google “recipes that use a lot of apples” and expect different results but recently, I had a new idea based on a mediocre slice of pie: apple bars. Something buttery, crumbly and full of apple flavor. Something creamy would be wonderful too. I was thinking cream cheese, much like my German Apple Cheese Torte but in a bar form. That used hard to find quark cheese but honestly, anything in that creamy, dairy family would be good – crème fraiche, sour cream, mascarpone, ricotta. Hmmmmmm.

(more…)

Advertisements

Read Full Post »

I’m drowning in apples right now. This happens every October/November and it’s not a bad problem to have. My farmer friend Pete had an orchard party and I did some picking – Jonagold, Golden Delicious, Valspar, McIntosh and who knows what else. I just wandered among the trees, putting whatever interested me into my bag so I’m not altogether sure what’s what anyway. My picking adventure resulted in soaking wet boots, two giant bowls that don’t fit in my refrigerator and a need to make some recipes packed with apples. A few days after the party, I made some apple fritters. Two apples down.

(more…)

Read Full Post »

After a month of chocolate recipes followed by a bunch of beer recipes and a few Italian dishes for good measure, I was in the mood for something light, bright and tangy. Something citrus, puckery citrus. Something that screamed “Spring!!” at the top of its lungs. A tender, buttery bundt cake sounded pretty good too. Let’s combine the two, shall we?

(more…)

Read Full Post »

In college, my favorite bar hands down was an Irish bar. I went to one of those big Arizona so called “party” schools, packed with scruffy sports bars serving $2 pitchers of Coors Light. Don’t get me wrong, I frequented those establishments often but when my friends and I had a spare 10 bucks we’d head to our Irish bar for pints of Guinness or black and tans (Guinness and Harp) and a few rounds of darts. It wasn’t until much later, in Chicago, that I discovered the other Guinness drinks: the Black Velvet – Guinness and champagne – and the Snakebite – Guinness and Hard Cider. Being a champagne and a Guinness lover, I could never really get behind mixing the two but a Snakebite was quite nice on occasion. The deep dark notes of the stout were accented rather nicely by the tart, effervescent cider. Today, for St. Patrick’s Day I made this combination into a cake. Of course I did.

(more…)

Read Full Post »

1hero-sm-img_9324

I spend an inordinate amount of my time dealing with leftovers, which is funny because I don’t particularly care for them. Once I eat a meal, I’m done with very few exceptions. If I have people over for dinner, out comes my stash of takeout and deli containers, everything is neatly packed and labeled and goes out the door with my guests. I don’t want to see it again. But the bulk of my leftover issues lately are ingredients; an endless parade of bags, tubs and boxes of stuff. I develop recipes and every project typically involves a few shopping trips and a whole new set of ingredients. Once the project is complete, usually after several weeks, I have a dining room table full of stuff. Stuff I have to deal with quickly because the next project is usually on the horizon. I often joke that I’m going to have a “Kathy’s Pop Up Store of Half Used Bags of Stuff” in my dining room once a month. Come one, come all!

(more…)

Read Full Post »

1hero-lrg-img_9346

Financiers are a basic standard in the repertoire of any pastry chef. A simple cake consisting of egg whites, powdered sugar, almond flour and a good bit of browned butter, they are traditionally baked in small bar molds and served as a mignardise or petit four at the end of the meal. They are rich, toothsome and best enjoyed as a small bite. The history around this traditional French cake comes from the Parisian financial district and the clever bakers in the surrounding shops. They developed sturdy little butter cakes, said to hold up well in pockets, to sustain the financial workers in their neighborhoods. Another theory is the name came from the traditional rectangular mold said to resemble a bar of gold. I suspect it’s a combination of both. These pâtisseries practiced a key business rule early on: know your customer. Marketing via the late 1800’s.

(more…)

Read Full Post »

1hero-lrg-img_8162

I’ve been doing quite a bit of recipe development work lately which is great but there is always the same end result: piles of random, leftover ingredients. The bags and boxes are open so I can’t donate them to the food pantry and it’s often too much for me to work through, knowing the next assignment is coming down the pike with even more stuff. In fact today, the FedEx guy delivered a 15 pound box of even more stuff from a client. Of the 9 things in the box, I really only need 2 of them and I’m not really sure why their light brown sugar is better or different than the brown sugar I have. But it is not for me to decide these things; I’ll use it at some point. The 5 pounds of lecithin, I’m not so sure. I’ve joked with my friends that when this round is over I’m going to have a pop-up grocery store in my dining room. Half filled bags of stuff for cheap! Kathy’s Store of Cheap Random Crap. C’mon down!

(more…)

Read Full Post »

Older Posts »